Introduction
This culinary journey unveils the delightful “Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy,” a dish that seamlessly blends the essence of traditional Japanese cuisine with accessible ingredients, promising an exquisite gastronomic experience.
Tips for this recipe
Preparing teriyaki black cod is as much about technique as it is about patience; ensuring each element complements the other results in a harmonious blend of flavors. Investing time in crafting the teriyaki sauce from scratch yields superior taste and authenticity, though store-bought alternatives can still produce delicious results.
Why you will love this recipe
Embracing a fusion of hearty cod, comforting sticky rice cakes, and the crisp freshness of baby bok choy creates an unforgettable symphony for your palate. This dish is more than sustenance; it’s a celebration of flavors that pays homage to Japanese cooking traditions with modern twists on presentation and technique.
Ingredients
– 9 baby bok choy, halved lengthwise
– 3/4 cup sushi rice
– Grapeseed or canola oil spray
– 2 tablespoons sliced scallions (white and green parts)
– 1 teaspoon minced garlic
– 1 tablespoon minced peeled fresh ginger
– 1 tablespoon unseasoned rice vinegar
– 1 1/2 teaspoons mirin
– Pinch of kosher salt
– Pinch of freshly ground black pepper
– 1/2 cup low-sodium soy sauce
– 3/4 cup fresh orange juice (from 3 oranges)
– 1/4 cup mirin
– 1 teaspoon minced peeled fresh ginger
– 1/2 teaspoon cornstarch
– 6 (4-ounce) skinless black cod fillets, each 1 inch thick
– 1/4 teaspoon freshly ground black pepper
– Grapeseed or canola oil spray
– 1/2 cup thinly sliced scallions (white and light green parts), for serving
– 1 tablespoon sesame seeds, toasted, for serving
Adviced equipments
– Stainless Steel Skillet
– Rice Cooker
– Japanese Knife Set (including Santoku knife and sashimi/sushi knife)
– Mortar & Pestle
– Silicone Basting Brush
– Microplane Grater
– Instant Pot (Optional)
– Kitchen Scale
– Digital Thermometer
– Silicone Food Storage Containers (Medium size)
History of the recipe
The dish “Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy” embodies a culinary bridge between cultures. Inspired by Japan’s rich tradition, this amalgamation marries classic Japanese elements like teriyaki sauce—a concoction of soy sauce, mirin, and ginger—with globally appreciated ingredients such as rice cakes and bok choy. Its origin stretches back to the adaptation of traditional cooking methods with modern tools, creating a dish that honors its roots while appealing to contemporary palates seeking authenticity in fusion cuisine.
fun facts about this recipe
The teriyaki sauce’s origins trace back centuries as part of the Japanese cooking lexicon, where it was once a simple glaze made by reducing soy sauce with sugar and sake over an open flame. This dish exemplifies modern culinary practices through its use of precise measuring equipment like kitchen scales for accurate ingredient portions and digital thermometers to ensure food safety during cooking processes. The recipe’s components—black cod, sushi rice, ginger, scallions—are staples in Japanese diets, reflecting the country’s bountiful marine resources and agricultural practices that prioritize seasonal vegetables like baby bok choy.